Baked Creamed Potatoes

I have been making this for 40 years since I was 10 years old. I take it to church suppers and there's never any left.I found the original recipe in a old cookbook and have tweaked it over the years. My family and friends beg for it.

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Notes from the Test Kitchen:
I love this cooking technique; it is one of those dishes that you stick in the oven, set the timer and forget! These potatoes have the flavor of a really good potato soup, and the aroma of the onions while baking is killer. This would be a good choice for a potluck or to multiply for a large crowd.

Ingredients

Place eveything in a buttered 13x9 baking dish.I put the cream in first then the fill the cartons with equal portions of milk then pour over potatoes.

2

Add salt a little at a time taste the milk as you add the salt,when you can just taste the salt stop, the potatoes need a lot of salt. Bake at 350
The dish is done when the milk has thickened and potatoes are tender.